Preparation

In a small saucepan, heat orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

Meanwhile, preheat oven to 375°F. Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.

In a large bowl, combine pumpkin, evaporated milk, the ⅓ cup brown sugar, the egg product or egg white plus egg and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es).

For topping, in a small bowl, stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

Bake about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for 1-quart casserole or until a knife inserted near the center(s) comes out clean. Transfer to a wire rack; cool slightly before serving.